Skip to Content

Apple Butter Cheesecake with Gingersnap Crust #AppleWeek

If you're looking for the perfect fall dessert, you need to try than this apple butter cheesecake with spiced apple filling.

If you're looking for the perfect fall dessert, you need to try than this apple butter cheesecake with spiced apple filling. #AppleWeek

It's been far too long since I've made one of my favorite desserts: cheesecake. I love the silky, smooth filling contrasted with a crisp crust. And there are so many ways to flavor it!

This cheesecake's filling is flavored with apple butter spread. Apple butter is a highly concentrated form of applesauce. You can use either homemade or store-bought apple butter in this recipe. I usually find apple butter sold near the applesauce and other canned fruits in the grocery store.

If you're looking for the perfect fall dessert, you need to try than this apple butter cheesecake with spiced apple filling. #AppleWeek

As I say in every cheesecake post I write, the key to a lump-free cheesecake filling is to have all of your ingredients, especially the cream cheese and eggs, at room temperature before you begin. Stop and scrape the bowl frequently to be sure that all ingredients are being incorporated into the batter.

Cream the cheese with the sugars on medium speed, but once you begin adding the eggs, lower the speed to halfway between low and medium. Beating the eggs on too high a speed will incorporate air. Air will make your cheesecake puff up during baking, which will then fall back down when it cools, leading to cracks.

If you're looking for the perfect fall dessert, you need to try than this apple butter cheesecake with spiced apple filling. #AppleWeek

And if your cheesecake still cracks, well, it will still taste fabulous! If want a pretty presentation, cover the top in some sauteed apple slices or caramel sauce.

The key to cleanly-cut slices is to use a hot knife: run a knife under hot water, wipe it dry, then immediately make a cut in the cheesecake. Repeat running under water, wiping dry, and cutting.

If you're looking for the perfect fall dessert, you need to try than this apple butter cheesecake with spiced apple filling. #AppleWeek

I hope you enjoyed AppleWeek! Don't forget to enter the giveaway. Check out Monday's post for a full description of the prize packs you could win.

a Rafflecopter giveaway

If you're looking for the perfect fall dessert, you need to try than this apple butter cheesecake with spiced apple filling. #AppleWeek

Apple Butter Cheesecake with Gingersnap Crust

Yield: 10 servings

Ingredients

For the crust

  • 1 ½ cups gingersnap cookie crumbs, about 24 small round cookies
  • 6 tbsp unsalted butter, melted
  • 2 tbsp sugar

For the cheesecake

  • 24 oz cream cheese, at room temperature, 3 packages
  • ¼ cup sugar
  • ¾ cup light brown sugar
  • 3 large eggs, at room temperature
  • ½ tbsp vanilla extract
  • 1 cup apple butter, 9 ounces
  • 2 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ⅛ tsp ground nutmeg

For garnish (optional)

  • Dulce de leche
  • Caramel sauce
  • Sauteed apples

Instructions

  1. Heat oven to 350 degrees. Wrap the outside of 9-inch springform pan in two layers of heavy-duty foil. In small bowl, mix gingersnap cookie crumbs, butter and sugar. Press in an even layer on the bottom and ½ inch up sides of the prepared pan pan. Bake for 10 minutes, then cool on a wire rack. Reduce oven temperature to 325 degrees. 
  2. In the bowl of a stand mixer, beat the cream cheese and sugars with the paddle attachment medium speed for about 1 minute or until smooth and creamy. Scrape the sides and bottom of the mixing bowl. 
  3. On low speed, beat in eggs, 1 at a time, scraping the sides and bottom of the mixing bowl between each addition. Beat in the vanilla. 
  4. Beat in the apple butter and spices until evenly combined. Scrape the batter into the prepared springform pan. 
  5. Place the springform pan inside a large roasting pan or 12-inch cake pan. Add boiling water to the larger pan to come halfway up the springform pan. 
  6. Place the roasting pan in the oven and bake for 45 minutes. Without opening the oven door, turn off the heat and leave the cheesecake in the oven for another hour. 
  7. Remove the roasting pan from the oven and remove the springform pan from the roasting pan. Place it on a wire rack to cool to room temperature, then transfer the cheesecake to the refrigerator to chill overnight. 
  8. Carefully run a thin knife (like a paring knife) around the outside edge of the cheesecake before removing the outer ring of the springform pan. Slice and serve. 
  9. Garnish with dulce de leche, caramel sauce, or sauteed apples, if desired. 

Did you love this recipe? Share it!

Please leave a comment on the blog or share a photo on Pinterest

If you're looking for the perfect fall dessert, you need to try than this apple butter cheesecake with spiced apple filling. #AppleWeek

Check out more AppleWeek recipes

Thinly sliced honeycrisp apples add a sweet twist to classic grilled cheese. They are paired here with gouda, but cheddar would be delicious, too. #AppleWeek
← Previous
Honeycrisp and Gouda Grilled Cheese #AppleWeek
With a touch of avocado and pineapple slaw for some sweetness, these chipotle lime shrimp tacos are the perfect combination of spicy and fruity!
Next →
Chipotle Lime Shrimp Tacos with Pineapple Slaw and Avocado

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Lauren

Tuesday 3rd of October 2017

Oh my goodness, the color of that cheesecake is perfect for fall! I can't have pumpkin, so this just might make the dessert table this Thanksgiving instead!

Chrissy

Sunday 1st of October 2017

My favorite apple recipe is apple, zucchini bread!

Carlee

Friday 29th of September 2017

Oh my goodness, that looks delicious and perfect for fall. We are big cheesecake fans and I would imagine this would go over big at one of our family dinners!

Wawa

Friday 29th of September 2017

I cannot wait to eat this. The only question is whether I make a test one before thanksgiving or make myself wait for the big day.

Wendy Klik

Friday 29th of September 2017

I love the idea of using apple butter in this dessert and my friend just dropped off a jar of her homemade apple butter last week.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares